Gravy's Cooking Thread

Another option is to rub them and set them on a rack over a pan so it doesn't sit in its own juices. I also don't think it's necessary to rub them hours before. A rub won't penetrate like a marinade. It would probably make a small difference in flavor but rubbing it just before cooking won't be too big of a deal.

I recommend this recipe. Tried it tonight. Very good.

http://www.ziplist.com/recipes/13532...iander_yoghurt

Ingredients ( Edit )

6 large potatoes (whole), par-boiled for about 20-25 minutes
125 g Medi Deli Casablanca Pesto
6 T (90 ml) extra virgin olive oil
salt flakes and freshly ground black pepper
175 ml plain yoghurt
half a punnet of fresh coriander leaves (about 15 g)

Instructions

Slice par-boiled potatoes...
Mix pesto and olive oil...
Season coated potatoes well...

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Enob_sl said:

Another option is to rub them and set them on a rack over a pan so it doesn't sit in its own juices. I also don't think it's necessary to rub them hours before. A rub won't penetrate like a marinade. It would probably make a small difference in flavor but rubbing it just before cooking won't be too big of a deal.

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I was thinking something like a rack but didn't see anyone mention it but I guess it's all moot if it doesn't make a difference letting it marinate with the rub on it over longer periods of time.

I had no idea, thanks for the tips everyone.

Adebisi_sl said:

I believe rubs are more for a badass crust.

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Correct.

Doesn't meat start to break down after 24 hours marinading? Or even less?

chaos_sl said:

http://www.chow.com/recipes/11801-ov...ermilk-chicken

^ I tried this recipe, it was fucking awful. Just the worst. Somehow the chicken took on a sweet property, it was vile. I kept it in the marinade about 36 hours, I think that may have been too long. I don't generally work with buttermilk aside from making cole slaw so I wasn't sure what I did wrong, but it was no bueno. Even the crust was fucked up.

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Did you pat the skin dry? That's way to long to marinate. Cornflakes sound awful as a crust for chicken, way to sweet for my tastes.

Try this recipe.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Here's a great party snack - take a whole head of garlic, slice the top off so that the cloves are all open. Put it in a little ramekin, pour olive oil in until the bulb is floating, and bake at 375 until the whole thing is soft and very fragrant. Then, put the head of garlic on a plate, and put the olive oil out with a bit of chopped basil. Using a little spoon, you can scoop out the softened garlic cloves, smear them on a slice of bread, or you can dip bread in the garlic infused olive oil. Very simple, very delicious.

On a side note, I'd suggest everyone in the room have some, or those who don't might experience extreme garlic breath from the others...